a pint of shrimps in salted water, flavoured
with a bunch of sweet herbs and a large slice
of lemon. Drain, cool, and sheU the fish, and
preserve a quarter of a pint of the liquor in
which they were boiled. SKce a dozen large
ripe tomatoes, and stir them over the fire, with
four sliced onions, a bunch of sweet herbs,
and a slice of fresh butter, for three or four
minutes. A clove of garlic may be added, if
liked; and if there is difficulty in procuring
the tomatoes, a smaller number must be made
to answer. Pour over them as much stock
as will cover them, and let them stew gently
till quite tender. Rub them through a sieve,
and mix with them half a tumblerful of the
liquor in which the shi-imps were boiled, and a
little more stock, if necessary. Season the soup
with cayenne✪ Shrimp and Tomato Soup, and let it boil, stu-ring it well
tiU it begins to thicken. A few minutes
before serving, throw the picked shrimps into
the soup. Time, two hours. Sufficient for five
or six persons.
Shrimps and Asparagus (a Danish re-
cipe).-Scrape twenty-five asparagus of middle
size, cut them into ijieccs about an inch long,
boil them in half a pint of water and a little
salt. When tender, drain them. Pick a pint of
boiled shrimps, pound the shells with a little
butter, set it on the fire to brown ; by degrees
pour over it half a pint of hot water or thin
bouillon, and lastly, the water in which the
SHB
(870)
SHR
have been boiled. When it has
boiled rather less than half an hour, strain it ;
set it on the fire again Vidth an ounce of floui-
mixed in a httle butter, and thinned with some
of the warm liquor ; when smooth, add it to the
sauce ; let it boil, and then put in the picked
shrimps and asparagus, together -with a tea-
spoonful of pounded sugar, a little salt, and, if
liked, grated nutmeg✪ Asparagus with Shrimps ; give it a boil up. Put
it into the centre of a dish upon thin slices of
toasted bread, or lay fish roulettes round the
dish. Lobsters and crabs may be dressed in
Hbe manner with a rice border round, and
stewed cauliflower mixed with the lobsters. — A.
von Kochheim.
Shrimps and Prawns, Ohoosing of.
— These fish, when in perfection, afford a
pleasant scent, are very lii-m, and their tails
turn stiffly inwards. They have a bright
colour, when fresh ; but their tails grow Hmp,
the brightness of their colour goes off, and they
become pale and clammy, when stale.
Shrimps, Boiled. — Shrimps under-boiled
are very indigestible ; over-boiled they are taste-
less and unwholesome. The time which they
take to boil depends upon the size. When they
change colour, taste them, in order to ascertain
whether or not they are sufficiently dressed.
Shrimps are generally boiled in plain salt and
water. M. Soyer reconmiends that a sprig of
lemon thyme, a sprig of mint, and a bay-leaf
should be boiled with them ; this is a matter
of taste. Put from five to six ounces of salt in
a gallon of water. Bring it to the boil, skim
carefully, and when it is boiling quickly throw
in the shi-imps ; or, better still, put them in a
wire basket with a handle, place them in the
water, and when done enough, lift them out.
Draia the water well from them, and spread
them out on a clean cloth to cool. Sometimes
dwellers on the sea coast recommend that
shrimps should be boiled in sea water ; but their
flavour is not then so good as when they are
boiled in the usual way.
Page 1794 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a pint of shrimps in salted water, flavoured with a bunch of sweet herbs and a large slice of lemon. Drain, cool, and shell the fish, and preserve a quarter of a pint of the liquor in which they were boiled. SKce a dozen large ripe tomatoes, and stir them over the fire, with four sliced onions, a bunch of sweet herbs, and a slice of fresh butter, for three or four minutes. A clove of garlic may be added, if liked; and if there is difficulty in procuring the tomatoes, a smaller number must be made to answer. Pour over them as much stock as will cover them, and let them stew gently till quite tender. Rub them through a sieve, and mix with them half a tumblerful of the liquor in which the shrimps were boiled, and a little more stock, if necessary. Season the soup with cayenne, and let it boil, stirring it well till it begins to thicken. A few minutes before serving, throw the picked shrimps into the soup. Time, two hours. Sufficient for five or six persons.
Shrimps and Asparagus (a Danish recipe).-Scrape twenty-five asparagus of middle size, cut them into pieces about an inch long, boil them in half a pint of water and a little salt. When tender, drain them. Pick a pint of boiled shrimps, pound the shells with a little butter, set it on the fire to brown ; by degrees pour over it half a pint of hot water or thin bouillon, and lastly, the water in which the
SHB
(870)
SHR
have been boiled. When it has boiled rather less than half an hour, strain it ; set it on the fire again With an ounce of flour mixed in a httle butter, and thinned with some of the warm liquor ; when smooth, add it to the sauce ; let it boil, and then put in the picked shrimps and asparagus, together -with a teaspoonful of pounded sugar, a little salt, and, if liked, grated nutmeg ; give it a boil up. Put it into the centre of a dish upon thin slices of toasted bread, or lay fish roulettes round the dish. Lobsters and crabs may be dressed in Hbe manner with a rice border round, and stewed cauliflower mixed with the lobsters. — A. von Kochheim.
Shrimps and Prawns, Ohoosing of.
— These fish, when in perfection, afford a pleasant scent, are very firm, and their tails turn stiffly inwards. They have a bright colour, when fresh ; but their tails grow Hmp, the brightness of their colour goes off, and they become pale and clammy, when stale.
Shrimps, Boiled. — Shrimps under-boiled are very indigestible ; over-boiled they are tasteless and unwholesome. The time which they take to boil depends upon the size. When they change colour, taste them, in order to ascertain whether or not they are sufficiently dressed. Shrimps are generally boiled in plain salt and water. M. Soyer reconmiends that a sprig of lemon thyme, a sprig of mint, and a bay-leaf should be boiled with them ; this is a matter of taste. Put from five to six ounces of salt in a gallon of water. Bring it to the boil, skim carefully, and when it is boiling quickly throw in the shrimps ; or, better still, put them in a wire basket with a handle, place them in the water, and when done enough, lift them out. Draia the water well from them, and spread them out on a clean cloth to cool. Sometimes dwellers on the sea coast recommend that shrimps should be boiled in sea water ; but their flavour is not then so good as when they are boiled in the usual way.
Records on this page
Shrimp and Tomato SoupAsparagus with Shrimps